Long ago, pre pandemic, G and I went to England. We both fell in love with it. One of the things we liked best were the cheese shops. There was one in the town of Bath that tempted us to come home, sell everything we owned and open a cheese shop here in western Washington.
At the time, you couldn’t find specialty cheese for love or money. We both love love love cheese, so I’ve been searching for one ever since. Yes, we have Tillamook and a fairly descent sharp cheddar, but I want more variety. We now have Beecher’s at Pike Place Market. I love watching them make the cheese in the front window. But, what was so prevalent in England, was knowledgeable staff. If you came in and ordered a Roquefort, they would ask if you’d tried a different blue.
I do not know my cheeses like I should. With the rise of the charcuterie plates, I need all the help I can get. I’ve started looking on the Island for cheese makers. G and I are still on lockdown to a certain extent, so we can’t go far. I’ve found a cheese maker specializing in sheep’s milk cheese. I’ve not tried it to my knowledge, but I like goat cheese. How different can it be? Well, I’ll know this weekend.
Glendale Shepherd is a cheese maker here on the Island specializing in sheep’s milk cheese. G and I are going to be taking a road trip to check it out.
*****from the Recipe Box:
What would you rather eat than cheese? Absolutely nothing.
Directions to the Whidbey Island farm:
After arriving on Whidbey Island via the Mukilteo/Clinton Ferry, travel north 1.5 miles on Highway 525. At the light, go south on Cultus Bay road for 3.5 miles, turn left on Glendale Road for 1.5 miles, turn right onto Roseberry for 400 feet and turn left and go through the Swanson Tree Farm gate. Stay to the right for ¾ mile (follow the signs) to Glendale Shepherd.
We thought it would be a little tangier like goat cheese, but it’s quite mild. The Blue was very good.
and remember: Never stop doing your best just because someone doesn’t give you credit. Big kiss, Lynn